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Method:
Whisk egg, sugar, coconut milk and salt
together until sugar dissolves. Add sliced bananas. Place
1 pandan leaf in the center of double layers of banana leaves.
Spoon 2 to 3 tablespoons of mixture into the banana leaf and wrap tum-style*.
Arrange parcels in a steamer tray and cook over moderate heat for 20 -
25 minutes. Unwrap parcels and serve either warm or well
chilled.
Double-wrapped banana leaf packet (tum
style):
The banana leaf is a very versatile
cooking material and is widely used in Indonesian and Asian kitchens.
It is frequently used to wrap food for grilling, steaming or placing
directly on hot coals. Firstly, clean the banana leaf and cut it
to the required size. Then dip it in boiling water or hold it
directly over a gas flame until it softens. Frozen banana leaves
are becoming more available outside the tropics but if you are unable
to find any, wrap the food in baking paper and then aluminium foil.
Unfortunately, the foil lacks the moisture and subtle flavor imparted
by the banana leaf.
Method:
Place the filling in the center of a
large rectangle of clean and softened banana leaf. Pull the side
facing you to touch the opposite side in the middle and pleat in one
side. Pleat the other side in. Fold one wing of the pleat
to the front of the package. Fold the other wing to the back of
the package. Place the package in the center of a smaller strip
of banana leaf and fold up to hold the pleats together. Secure
with a toothpick. Tuck in odd corners and prepare for steaming.
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